Circa
Contemporary · Memphis, TN
Contemporary
New American
Brewery/Pub/Tavern
About Circa
Remember the first time you tasted an extraordinary dish, or a unique, exciting new wine? This is Chef John Bragg's conception of Circa, his restaurant in Downtown Memphis: special culinary moments echoing the excitement and newness of early 20th century dining, transplanted with the Millennial sophistication and global outlook we apply to food and wine today.
Integral to Circa's concept is Circa's stunning Wall of Wine. Circa's staff, and veteran Sommelier Randy Caparoso, are passionate and eager to present a friendly and unpretentious wine experience to both the wine novice and the connoisseur. Circa's wine collection has been selected specifically to match Chef Bragg's fresh yet timeless cuisine and is made up of approximately 100 selections, over 40 of which are also offered by the glass, as well as in 2 oz. tasting flights.
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Diner reviews of Circa
A diner from out of town
Sep 11, 2008
they say first impressions are everything - especially important at a supposed nice restaurant. apparently they changed the "complimentary valet" parking shown on the website but did not inform me when i made my reservation. the hostess made no effort to apologize or even take care of it, instead blamed the person who took the reservation. how difficult would it be to just say "we will take care of it"? they ended up comping our soup but the parking remained on the bill. strange way to handle it. the actual dining experience? server brought the wrong soup - the correct one was good, but not very warm; the scallops a little rubbery, and the chicken overdone. the server kept trying to sell us on the souffle even after we said no a few times. will i go back? not anytime soon.
A diner from Memphis, TN
Feb 18, 2008
This is an awesome new restaurant in Memphis. It is very unusual looking and very chic. The food is outstanding with efficient service. I tried the French onion soup which was smoky and delicious whith what appeared to be authentic gruyere cheese melted on top. I have ordered this type of soup in many places and it is usually misrepresented as authentic. This was the real thing. Apparently, the chef/owner spent time in France learning his craft. My business partner ordered the sea bass which he says was perfectly cooked and served with a very nice sauce. I had the tenderloin with added crabmeat. The tenderloin was one of the best I've had, perfectly cooked as requested-- perfectly rare and with no added strange steak seasoning taste. The crabmeat was fresh AND NOT CLAW MEAT. Both were excellent and the wine list was very interesting with selections I was unfamiliar with but the waiter was very helpful, as was the descriptive and fun wine list.
Overall, an outstanding experience. We also imbibed in one of the many Scotches available-- with helpful advice and commentary from the chef/owner who came by our table to say hello. An excellent experience.
A diner from Germantown, TN
Feb 10, 2008
Beautifully and uniquely designed restaurant with classic French and American food preparations. I like the grouper. The grouper is topped with crabmeat and hollandaise sauce that is so creamy and dreamy it is almost like eating dessert. My partner chose the osso bucco which was so succulent and savory that we found ourselves in a food coma. Interesting wine list. Good service but some inexperienced youngsters. All in all, a very fine experience in a unique restaurant
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